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Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta (Video)

These Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are perfect for a meatless side dish, and these amazing roasted mushrooms are low-carb, Keto, low-glycemic, South Beach Diet friendly, and gluten-free. Use the Diet-Type Index to find more recipes like this one.

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Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta!

Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta found on KalynsKitchen.com

I make roasted vegetables all winter long, but this favorite recipe for Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta uses fresh oregano and mint from the garden, so it’s a perfect recipe for fall, when you still have fresh herbs but don’t want salads any more. And you can certainly get by with just one type of herb, or use basil if that’s what you have. (And I haven’t tried it, but I’m guessing that frozen mint or frozen basil would both be pretty good in this recipe as well.)

I love everything about these roasted mushrooms with Greek flavors, and my recipe was adapted from one that I saw in The Best Vegetable Recipes, a classic vegetable cookbook that’s so old now you can get it for a steal. Of course, being the intuitive type of cook that I am, I used more red pepper, used lots more lemon juice, used more oregano, and added mint to the original recipe.

What makes this recipe over-the-top good is the mixture of finely chopped roasted red peppers, olive oil, lemon juice, chopped fresh oregano, and chopped fresh mint, plus a generous amount of crumbled Feta cheese that you sprinkle over the roasted mushrooms when they’re done. Mmmmm, good! (And if it’s still grilling season where you are, that same red pepper mixture and Feta would be delish over Super Easy Grilled Mushrooms as well.)

For more meatless recipe ideas, you might want to follow my boards for Best Low-Carb Meatless Recipes or Meatless Monday Recipes on Pinterest!

(Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta was first posted in 2007 and updated with better photos and instructions in September 2016.)

Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta found on KalynsKitchen.com

Preheat oven to 450F/220C and cover a large baking sheet with foil. Finely chop the fresh oregano and fresh mint (or other herbs), and drain the roasted red peppers and finely chop. Then stir together the chopped mint, chopped oregano, lemon juice, chopped red pepper, and 2 T olive oil and let the mixture sit on the counter while you prepare and roast the mushrooms.

Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta found on KalynsKitchen.com

Wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into same-size pieces and toss with 2 T olive oil, salt, and fresh ground black pepper. Put mushrooms on the baking sheet and roast about 15 minutes (or until mushrooms are starting to get brown and most of the liquid is evaporated). Then remove the baking sheet from the oven, turn over mushrooms with a metal turn, and put back in the oven and roast about 10 minutes more.

Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta found on KalynsKitchen.com

Put mushrooms back in the bowl you used to toss them with olive oil, add the red pepper-herb mixture, and gently stir to combine. Put mushrooms on a large serving platter and sprinkle with crumbled Feta. Serve warm or at room temperature.

Make it a Meal: This would taste great with Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter for a low-carb meatless meal.

More Fun Recipes with Mushrooms:

Roasted Carrots and Mushrooms with Thyme ~ Kalyn’s Kitchen
Portobello Steaks with Avocado Chimichurri ~ Minimalist Baker
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan ~ Kalyn’s Kitchen
Green Bean and Shitake Mushroom Stir-Fry ~ Steamy Kitchen

Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta

These Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are perfect for a meatless side dish.

Ingredients:

  • 4 T extra virgin olive oil
  • 2 T fresh mint, finely chopped
  • 2 T fresh oregano, finely chopped (Other fresh herbs of your choice could be used.)
  • 3 T fresh lemon juice (or less if you’re not a big lemon fan)
  • 12 oz. jar roasted red pepper, drained well and diced into small pieces
  • 1 pound fresh white or brown mushrooms (see notes)
  • 1/3 cup crumbled Feta cheese
  • salt, fresh ground black pepper to taste

Directions:

  1. Preheat oven to 450 F and line a roasting pan with aluminum foil.
  2. Wash the herbs finely chop.
  3. Drain the red peppers in a colander placed in a sink, then chop into small dice.
  4. Mix 2 T olive oil with the lemon juice; (I used my fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.
  5. Set aside to marinate while you prep and roast mushrooms.
  6. Wash mushrooms and spin dry or dry with paper towels.
  7. Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.
  8. Arrange on foil-lined roasting pan.
  9. Roast at 450 F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.
  10. Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.
  11. Mushrooms should be brown all over.
  12. Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb misture, and gently combine.
  13. Taste and add more salt and pepper if desired.
  14. Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.
  15. This is good warm or at room temperature.

Notes:

I used brown Cremini Mushrooms, also called Baby Bella mushrooms due to the brown color which resembles Portobellas.

This recipe adapted from The Best Vegetable Recipes by Cook’s Illustrated.)(Edit – this is great with roasted peppers from a jar, but if you want to bump up the flavor with freshly roasted red peppers, here is How to Roast Red Bell Peppers on a Barbecue Grill.)

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta would be a perfect side dish for any phase of the South Beach Diet or any other type of low-carb or low-glycemic eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta found on KalynsKitchen.com

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21 comments on “Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta (Video)”

  1. Kalyn, the temperature here in São Paulo is 11ºC now and yet you made me crave salad! 🙂

    It looks delicious!

  2. Well, hello … That looks totally fantastic good.
    I have big portabellas in the fridge and plenty of oregano and mint growing in the garden.
    Yes, I’m a believer in Cook’s Illustrated.

  3. This looks just terrific, Kalyn. I can’t wait to try it. You have really been making my mouth water lately!!!

    I find Cooks Illustrated fun and interesting to read, but always use it more as a resource and less as a recipe source.

  4. This recipe has got feta cheese & mushrooms, and it’s Greek – I am so going to love it!!

  5. Kalyn, this looks delicious! I never think about mint with mushrooms, but it’s wonderful idea and now that the mint is coming up in my garden, I’ll give this a try.

  6. Wow! That sounds wonderful – and I’m not a big mushroom fan but it really looks great! I think it’s the roasting….and the oregano…. and, maybe, the feta…

  7. Wow, does this sound uber-yummy. I love oregano and mint together.

    And mucho thanks for the shout-out on my kugel recipe, Chica.

    xoxo

    Karina

  8. Oh my oh my, Kalyn that looks like heaven to me!

  9. That really made my mouth water, Kalyn. Oops, I see that other people had watery mouths too! :):) Well, I think that recipe must be a winner.

  10. Patricia, it was delicious (if I do say so, because I can because the idea came from Cook’s Illustrated!)

    Tanna, I am now a believer too!

    Christine, I think I’ll use it that way too, but in this case the recipe was a great starting point.

    Pille, I think we both might be partly Greek!

    Lydia, the mint was just speaking to me when I went out to get the oregano from the garden, but it turned out very well.

    Katie, I promise, everything about this is great!

    Karina, the kugel sounded so good. I do agree that oregano and mint are meant to be together.

    Erika, thanks. It spoke to me when I flipped through the book, and I’m glad it did.

    Sher, I do think this recipe is definitely a keeper!

  11. Kalyn, the flavors here are so incredible. I am so loving the idea of the wonderful herbs, cheese and vegetables. It looks really lovely.

  12. Hi Kalyn,

    I tried your recipe today and my wife loved it so much. I want to thank you for sharing something so wonderful.


  13. I love mushrooms! This recipe looks like a winner. I will have to check out that cookbook. Thanks!

  14. That looks delicious! Yeah, Cook’s Illustrated hasn’t caught on with me yet -it’s so clinical…but most of the time, they are onto something.

  15. This looks really nice–I always sort of think of roasted mushrooms as a wintery thing, but the brightness of the lemon juice, herbs, and feta make this a great spring/summer dish!

  16. Heavens! That looks simply out of this world.

  17. Meeta, thanks. I loved it.

    Lack, so glad to hear you liked it.

    Maria, it’s a good cookbook. You can check it out when you come for dinner to my house.

    Michelle, I agree, clinical is a good word for it. But you’re right, they know what they’re doing.

    Sarah, I’d say this is something that would be good year round if you can get the fresh herbs.

    Lisa, thanks. It’s going to be a favorite for me, that’s for sure.

  18. Kalyn, I’m always looking for good shroom recipes, and this one looks really good! I’m going to give it a whirl. I love the idea of roasting them — I don’t think I’ve ever done that. It’s surprising, since I roast all kinds of other veggies…

  19. Kalyn, this looks delicious! And what with our days being so blustery and cold now, this is exactly the kind of salad that I’d want at our kitchen table!

    I’m just writing up the round-up now, and there are so many great recipes out there 🙂 Thanks again for giving me the chance to host!

  20. >This recipe has got feta cheese & mushrooms, and it’s Greek

    Actually, 99% of Greeks don’t eat mushrooms. They are not used to them, especially in the rural places.

  21. Genie, the roasted mushrooms were great, even if you skipped the other part of the recipe.

    Ellie, thanks to YOU for hosting!

    Eugenia, I didn’t know that. I got the “Greek” part of the title from the feta and oregano, plus that was close to the title that Cook’s Illustrated used. Thanks for the information.

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